Even Jager (my doberman/rottie pup) was nervous to see me turn on the stove. Look at that face...
Buffalo chicken dip was of the only things I could cook prior to this blog, and now it's become one of our favorite party items. We've made it for a few house/work parties and the bowl/crockpot is always empty at the end of the night. I have a work function tomorrow and was asked to make it (funny how they think I can cook at work, HA), so here is my favorite way to make this dip, with a little kick.
Buffalo Chicken Dip: Ba-Gok!
-2 (10oz) cans of chunk chicken
-2 (8 ounce) packages of cream cheese
-1/2 cup ranch dressing
-1/2 cup blue cheese dressing
-1/2 cup Franks Red Hot Sauce (We get buffalo flavor, you can even do 3/4 cup if you want it spicier). I'm a spicy wimp so I can't put that sh*t on everything...
-2 cups shredded cheddar cheese (or blue cheese if you dare to be different)
-Whatever you want to dip: Tortilla chips, celery, carrots... (We like the scoops tortilla chips)
Put your cream cheese out ahead of time so it can soften! Start by heating the chicken and the franks sauce in a skillet on medium until it's hot, then slowly start to add one of the packages of cream cheese (I cut it up softened into about 6 piece and drop them in). Keep stirring and you can even turn up the heat a little to help it melt. Then I add the ranch and blue cheese dressing, and the rest of the cream cheese (same way, softened in chunks). Keep on stirring until those cream cheese chunks melt, then I add a cup of cheddar cheese and also stir until that's melted. If you are just serving it in a bowl, put in the rest of the shredded cheddar in and keep on stirring until ready to serve. I like to throw mine in a crock pot on low (or warming setting) and toss the rest of the cheddar cheese on top a little before the party starts.
YUM, I would like to say this was easy and there were no issues... hooray! :)
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